Recipe: Love Burgers

One of our top 50 recipes from The Most Remarkable Vegan Recipe Contest,

12 Burgers 75 minutes prep

3 cups Raw Pumpkin Seeds (soaked dehydrated & ground)
5 lbs of Carrots juiced ­ (pulp for burgers reserve juice)
1 cup Celery chopped fine
1/3 cup Red Bell chopped fine
1/3 cup Fresh Cilantro minced
1 1/2 cup Carrot Juice
1/2 cup Ground Golden Flax Seeds
2 tsp Celt ic Sea Salt or to taste
1/4 Cup Nama Shoyu or to taste

1. Soak 3 cups of Pumpkin Seeds 8 hrs or overnight. Rinse will drain and dehydrate for 2­4 hrs on 105 degrees. Grind in a Vita­Mix one cup at a time. Juice all the carrots? place the pulp in a large bowl.

2. Reserve 1 1/2 cup of carrot juice for later. Mix celery red bell pepper & cilantro into the carrot pulp using a fork. Mix the ground pumpkin seeds into the pulp mixture using a fork. Add the sea salt Nama Shoyu and ground Flax to the carrot juice mixing well. Pour the carrot juice mixture over the carrot pulp and mix well.

3. Place Teflex sheets on the dehydrator trays and prepare to form the burgers. Form Burgers using a 1/2 cup (measuring cup) scoop of pulp placed in the middle of a 4? pancake ring or 4? heart shaped pancake r ing then flatten/smooth out the pulp with a spatula.

4. Dehydrate the burgers for 5 hrs at 105 degrees then flip them over unto a mesh screened tray and remove the Teflex sheets. Continue to dehydrate 2 or more hours to the desired texture.

Serve heart shaped burgers on a plate with mixed baby greens sunflower sprouts & grape tomatoes with a Un­cheez sauce drizzled on top and black olives on the side.

Burgers can be formed ’raw’ right on the plate without any dehydrate ion.

The burger mix can be used to stuff Red Bell Peppers or just place a scoop of the burger mix right on top of your favorite salad. The burger mix is delicious as is wit hout any dehydration.

Use Fresh Parsley instead of Cilantro.